Pesto risotto with portobello mushrooms and peas

INGREDIENTS

1 cup

risotto rice or arborio rice

6 oz

portobello mushrooms (thinly sliced)

10 oz

baby portobello (or cremini mushrooms, thinly sliced)

1 cup

frozen peas (thawed)

3 cups

vegetable broth

1/2 cup

pesto sauce (heated)

garlic cloves (chopped)

2 tbsp

olive oil

2 tbsp

butter

1/2 tsp

salt

1/4 tsp

pepper

asiago cheese (finely grated, to taste)